Tuesday, October 12, 2010

Cendol Jelly/Agar Agar Cendol

Our Malaysian ladies gathering were having steamboat for lunch this month. Since it will be a hot meal I wanted to make something cooling for our dessert. It has been a while since I made any jelly so I decided to make some cendol jelly. Cendol is a street food dessert and its base flavors are coconut and palm sugar and of course the funky looking green strips of cendol. In Malaysian we are able to buy the readymade cendol from the wet market or supermarket but over here I can’t find any so I have to make it from scratch. For the cendol recipe you can refer to my previous posting here. The texture of this agar agar is great. Not too firm or overly sweet and with great flavor of the palm sugar and coconut milk. This recipe is adapted from Wendy’s blog with very minor changes in the ingredients and method of preparing it .

1. Mix the coconut milk, cornstarch, salt and set it aside. In a heavy sauce mix the water, pandan leaves and agar agar powder. Bring it up to boil. Turn down the heat and let it simmer for 2 minutes or until the agar agar powder dissolve. Add in the sugar. Stir until sugar dissolve.
2. Add in the coconut milk mixture and bring it up to boil. Remove from heat and pour it into a tray or any type of mould of your choice. Let the agar agar cool down for 5 minutes before sprinkle the cendol in (this way the cendol will sink to the bottom)
3. Prepare the top layer while waiting for the bottom layer to set.

1. Mix the salt into the coconut milk and set it aside. In a heavy saucepan bring the water, pandan leaves and agar agar powder to boil. Let it boil for 2 minutes or until agar agar powder dissolve.
2. Add in the palm sugar and continue to stir until sugar dissolve. Add in the coconut milk. Bring it up to boil again and turn off the heat.
3. When the bottom layer is almost set, slowly pour mixture through a sieve (there might be unwanted stuff in the palm sugar) to the bottom layer. Take care not to break through the surface of the bottom layer.
4. Chill the jelly in the refrigerator for a few hours or overnight before serving.

Note: If the bottom layer is set, scratch the surface with a fork before pouring in the top layer mixture. My cendol is kind of light in color so you can't see it too well at the bottom layer of the jelly.

Gert,Thanks for trying this out.Hope it will be well recieved.Oh you like the cendol to "not float", hehe.And I was dying to make it float.Different people different preference.I like how dark your palm sugar is. Looks that it's of a much better quality than mine.

Gert,J's ex piano teacher made this for us when we went back home recently..so tak payah la I buat for a year.Dah puas I makan...lol!Yours look so cantik..steamboat pun I dah makan...so no more cravings for the time being:)

They look really lovely unlike the normal typical diamond shape jelly....I am sure they taste great too...it's been a while I last had these...now either I make my own cendol or buy some but I will need to find hard..

Wendy, thanks for sharing the recipe. I actually like the cendol to float that is why I add it in only when the mixture cool down a bit rather than adding it in when cooking. I used the palm sugar from Indonesia and they are darker.

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
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